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Cover: Quick cuisine

04Oct 12

Beef Stroganoff

Beef Stroganoff, the popular Russian a dish, is a classic that doesn’t take too much time and can be fun to make! There are many variations, but this recipe, with tender beef fillet strips in a sour cream, onion and mushroom sauce, involves flambéing the meat in brandy. The first time I made it, my flatmate and I had some laughs at my attempt at flambéing. I was careful, though, and no accidents occurred! And I learned two important things. 1) The alcohol won’t ignite if it’s cold; it should be warmed slightly first. 2) The food shouldn’t be left with the liquor too long before lighting; otherwise it will absorb the alcohol and acquire a harsh taste. Another good tip is to chill the meat in the freezer for about half an hour beforehand to help cut the beef into thin strips. If you are really hungry, you could […]

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17Sep 12

Wild Rice Salad with Mustard Vinaigrette

If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking. The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like. I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use […]

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15Aug 12

Baked Halibut with mixed herbs

Halibut is quite a versatile and relatively inexpensive fish. It has a non-oily, but firm and mild-flavoured flesh. It is capable of absorbing other flavours well, making it great for experimenting with in the kitchen! And it can be substituted for other kinds of fish and sometimes chicken in many recipes. If you don’t like fishy tasting seafood but want to include fish in your diet, halibut is a good choice. My first experience with halibut was when I was a young girl. Of course, my mum made sure that my piece didn’t contain any bones. She mixed together a simple butter sauce to drizzle over the tender fish, and I loved it! She and I like to experiment together with various dressings, and I owe part of the credit for this recipe to her. We have a lot of fun, and I appreciate that she instilled in me the […]

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06Aug 12

Pasta Puttanesca

If you like anchovies, or even if you don’t, I recommend trying this recipe. My flatmate says she doesn’t like them, but when I made Puttanesca Pasta, I didn’t tell her what was in it. She loved it! I think it’s because the strong flavour of the anchovies is softened by the onion and tomato and disguised a little by the garlic, chilli and basil. It’s a very flavourful sauce that I think deserves to be served with fresh pasta, which apart from being tastier, is also faster to cook. Accompany with this no-egg caesar salad, which also uses an anchovy paste, a perfect complement to the pasta recipe. The origins of Puttanesca sauce (sugo alla Puttanesca in Italian) are not certain, but many say it has something to do with “ladies of the night” because puttana is a colloquial word for prostitute. It’s said that prostitutes in Naples created […]

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31Jul 12

Tuna lasagna with goat’s cheese and ginger

Last night I wanted to try out my new oven-safe form and thought that lasagna would be a good idea. I took the ingredients I had at home and, lo and behold, made a delicious tuna lasagna with goat’s cheese and ginger that turned out to be quite a success! At first, the ingredients may sound a bit odd, but why don’t you try it yourself? I think you’ll like it. Lasagna is an ideal food for students  because you can often use basic ingredients that you have at home – such as tomato sauce, and then add the ingredients that you happen to have at hand. Top it off with some cheese, pop it in the oven, and voila! What we need: 150g of tinned tuna 2 large mushrooms or many small ones (should fill a medium-size frying pan) 1 large red onion 2 cloves of garlic 350g of […]

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28Jul 12

Hake with potato and hummus mash

If you have a little bit of extra time, you can, like I have done here, prepare a potato mash and add hummus to it for extra flavour. In this dish of Hake with potato and hummus mash, I have mixed the hummus and potatoes for an extra yummy and healthy mash that goes well with fish. Just like Japanese soy and Italian green pesto, I always make sure I have a bowl of hummus at home. Lazy as I am, I always buy it ready-made, but if you have a blender, you can easily put this together at home yourself. If you’d like to try, here is a Moroccan hummus recipe that you will love! This Middle Eastern dish is made of chickpeas, olive oil, garlic, lemon juice and tahini, a sesame seed paste, blended all together to form a paste. It is great as a meat substitute as […]

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25Jul 12

Oven toast with avocado and goat cheese

Like I mentioned in an earlier post, when I was living with two Japanese people, they taught me how to mix soy sauce with different ingredients. Here is a simple recipe for oven toast with avocado and goat cheese that includes a dash of that salty treat. In my opinion, avocado and soy sauce are simply a divine combination because the subtle avocado offsets the saltiness of the soy. Avocados are full of vitamin E which plays an important role in having and maintaining healthy skin and hair. Bearing in mind that avocados are a real super-food, there is no reason not to use that fruit in abundance in your cooking or as a starter. I personally adore them and try to eat them once a week at least. My friend told me they help you maintain beautiful skin, so I try to get my fill! One of the best […]

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23Jul 12

Hake with teriyaki sauce

Continuing with the Japanese-themed dishes, the turn has come to Hake, a fish from the cod family that is low in fat but high in protein, so excellent for people who are on a diet. In this dish of Hake with teriyaki sauce, the yummy teriyaki sauce gives this otherwise rather tasteless fish a delicious flavour and texture. Teriyaki is a Japanese cooking technique in which food is grilled in a sweet soy sauce marinade. The word teriyaki derives from the noun ‘teri’ which means a ‘shine’ given by the sugar content, and ‘yaki’ which refers to the cooking method by grilling. Sesame seeds are a nutty flavoured and really versatile ingredient that can be used in many dishes either to make it look nice or for its health benefits. The seeds are known to have cholesterol -lowering effects in humans and also are a source of many good nutrients […]

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19Jul 12

Chinese noodles with vegetables and oyster sauce

A simple and typically easy dish to spin together is a noodle dish, which requires basically no work. All you need are the ingredients such as vegetables and a sauce and “Voila!” – you have a tasty dish for the evening. If you want more protein, I also recommend this recipe for duck fillet stir fry with noodles. And if you make some extra, you could stuff it in your lunchbox for the next day. That’s often what I do because I barely manage to crawl out of bed in the morning, always pressing “snooze” and waiting until the latest possible moment, with no time to spare for thinking of what food to bring for the day. In this recipe I used corn, red onion, mushrooms and broccoli, and I steamed the broccoli before adding them to the noodles. It could not be easier! When you steam broccoli, you preserve […]

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17Jul 12

Shrimp omelette with sun-dried tomatoes and Japanese soy

Experts tell us we should eat eggs as they are packed with goodies, but having too many can actually be unhealthy. Enjoying an omelette a week will keep you healthy but not over-indulged. You have probably heard that too many eggs can cause high cholesterol levels, but on the good side, did you know that eggs are good for your eyes? Being a student, I read a lot and so I have to take care of my eyes so that my eyesight doesn’t deteriorate. What better way to do that than eating a heavenly shrimp omelette with sun-dried tomatoes and Japanese soy? (For more egg options, try this Spanish omelette recipe.) In a previous post I said I would make more recipes with Japanese soy sauce and the Japanese variant is perfect in omelettes to give them a slightly salty flavour. Add some different vegetables, such as mushrooms and onions, […]

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